07-04-16_hummuschick.jpgWhen I saw this recipe in the March 2007 issue of Gourmet, I knew it would be a winner for my hummus-loving audience. We always have the Sabra Hummus & Tahini in our refrigerator. The “Mini Cheddar Biscuits,” from the April 2007 issue of Cuisine at Home (recipe follows) were a fine accompaniment.

Makes 12 biscuits; Total time: 30 minutes

1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. kosher salt
3 Tbsp. vegetable shortening
1/3 cup sharp Cheddar, shredded
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1/2 cup buttermilk
1 Tbsp. unsalted butter, melted

Preheat oven to 450 degrees; line a baking sheet with parchment paper or coat with nonstick spray.

Whisk the flour, sugar, baking powder, and salt together in a bowl.

Cut in the shortening with a pastry blender or two knives until pea-sized. Mix in the cheese, chives, and parsley, then stir in the buttermilk.

Knead the dough on a floured surface just to incorporate, then shape into a 6-inch square, 1-inch thick. Cut into 12 pieces and arrange on the prepared baking sheet, spacing 2 inches apart; brush with butter. Bake 15 minutes, or until golden.

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First I made the biscuits, since they required a 450-degree oven, and the chicken and vegetables required a hotter broiler. It was fun to have little biscuits in my kitchen again, as I don’t frequently prepare them. These were easy. And we love cheddar cheese!

I then turned up the oven to “broil,” raising the temperature of my apartment further, although only 8 minutes of cooking time were required for the chicken recipe. I used a red bell pepper, a poblano pepper, and a red onion with my 1 1/2 lbs. of chicken thighs. We had a quick, tasty meal. I was proud of my renewed approach to a fast dinner.

RECIPES: fun biscuits and easy chicken and vegetables
everything was fast; easy cleanup
familiar and fine

Next time, I’ll try to cook “Baked Fish with Chunky Creole Vegetable Topping,” from Quick and Easy Low-Carb Cooking, by Nancy Hughes (recipe below). Come back to my site on Tuesday, June 20, to see what happens.

Baked Fish with Chunky Creole Vegetable Topping
Quick and Easy Low-Carb Cooking, Nancy Hughes
4 servings

1 medium celery stalk, thinly sliced
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
8 oz. tomato, chopped
1/2 tsp. dried thyme leaves
4 (6-oz.) lean white fish fillets, such as tilapia, snapper, or flounder, rinsed and patted dry
Paprika to taste
2 Tbsp. reduced-fat margarine
1/4 cup chopped parsley leaves
3/4 tsp. salt
1/8 - 1/4 tsp. hot pepper sauce

Preheat oven to 400 degrees F.

Place a 12-inch nonstick skillet over medium high heat until hot. Coat skillet with cooking spray and add celery, onion, and bell pepper. Cook 4 minutes or until onion is translucent.

Add tomatoes and thyme, bring to a boil, reduce heat, cover tightly, and simmer 10 minutes or until celery is tender crisp.

Meanwhile, coat a baking sheet with cooking spray, add fish, sprinkle lightly with paprika, and bake 12 minutes or until fish is opaque in center.

Remove tomato mixture from heat, stir in remaining ingredients, cover, and let stand 5 minutes to absorb flavors. Spoon topping over fillets.